Vodka and Citrus Cured Salmon

1. 1

   Remove any tiny pin bones from the salmon with a pair of needle nose pliers or tweezers.

2. 2

   Rinse the salmon under cold running water and pat dry.

3. 3

   Place salmon, skin side down, on several large sheets of plastic wrap.

4. 4

   In a small mixing bowl, combine salt, sugar, dill, vodka, and lemon, lime, and orange zests.

5. 5

   Spread the sugar/salt/citrus mixture evenly over the fleshy side of the fish, pressing it into the flesh.

6. 6

   Wrap the salmon tightly in the plastic wrap and place skin side down n a large baking dish.

7. 7

   Place a flat glass or ceramic dish on top of the salmon and weight the dish with several heavy cans or a brick and refrigerate for at least 24 hours and up to 48 hours.

8. 8

   Unwrap the salmon and rinse the cure off under cold, running water.

9. 9

   Pat dry and slice diagonally into paper-thin slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.